Vered's Israeli Cooking

Orange, polenta and olive oil cake

Vered Guttman

Orange, polenta and olive oil cake DSC

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 This olive oil based cake is very moist and full of flavors, but make sure to use  a mild olive oil.

This cake has so many qualities: it’s gluten free, kosher for Passover (for those who eat legume, kitniyot, in Hebrew) and parve (without the labneh cream on top.)

The cake is better served a day after it’s baked.

Orange, polenta and olive oil cake
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Orange, polenta and olive oil cake

Recipe by Vered GuttmanCourse: Cakes and cookiesCuisine: Israeli, ItalianDifficulty: Easy
Yields

10

inch cake
Prep time

30

minutes
Baking time

45

minutes
Total time

1

hour 

15

minutes

INGREDIENTS

  • 4 large eggs at room temperature

  • 2 cups sugar

  • 1 medium sized orange

  • 1 cup mild olive oil

  • 1 teaspoon almond extract

  • 1½ cups polenta (regular or instant are both fine. Not the precooked polenta!)

  • 7 oz. ground almonds

  • 1 teaspoon baking powder (kosher for Passover powder, if baking during the holiday)

  • 1 teaspoon ground cardamom (optional)

  • For the Labneh cream (optional, this will make the cake dairy and not parve)

  • 1 cup heavy cream, cold

  • ⅓ cup sugar

  • ½ lb. labneh, lightly beaten with a fork

DIRECTIONS

  • Oven to 325 degrees. Grease a 10” springform pan with a cooking spray.
  • Whisk eggs and sugar in a stand mixer for 10 minutes, until they tripled in volume and become pale yellow.
  • In the meantime wash the skin of the orange, cut the orange into eighths (skin included, do not peel the orange) and rid of any seeds. Put orange in a food processor and mix for a chunky consistency. Put in a bowl and add the olive oil and almond extract.
  • In a second bowl mix polenta, ground almonds, baking powder and ground cardamom.
  • Lower the speed of the mixer and alternate adding the dry ingredients and the orange-olive oil mixture into the eggs, finishing with the dry ingredients.
  • Pour the batter into the greased pan and bake for 45 minutes, until golden brown on top and sides and still moist in the center. Cool on a cooling rack. Cover lightly with aluminum foil and serve the day after.
  • Before serving, make the labneh cream (optional)
  • Put cold heavy cream in a bowl of a stand mixer fitted with whisk and whisk on medium-high speed. Add sugar as you start and whisk and continue until cream has doubled its volume, but still very soft. Stop the mixer and add labneh, then continue to whisk just until cream is stable. Remove from mixer.
  • Serve the cake with a nice dollop of the cream on the side.
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